Chia is an herbaceous plant from the Lamiaceae family (like mint). Together with flax, it is one of the plant species with the highest concentration of omega-3. It is mainly used to produce flour and oil, but also as a whole grain to be used in yogurt or salads. Chia, scientifically called Salvia Hispanica, is native to Mexico and Guatemala where, in pre-Columbian times, it represented a staple food like corn and beans. As also happened with amaranth and quinoa, after several centuries of abandonment, chia has been rediscovered as a superfood in recent years. There are two types of chia, white and black, the black is undoubtedly the most used. With a pleasant nutty flavour, chia seeds are a rich source of essential nutrients, including fiber, protein, omega-3 fatty acids (such as alpha- linolenic acid), calcium, magnesium, manganese, phosphorus and antioxidants. Furthermore, thanks to the high fiber content, it helps regulate intestinal transit and promote a sense of satiety, which can be useful for weight control. Another important aspect of this pseudocereal is the high quality of the proteins it contains, which make it a food capable of providing all the essential amino acids the body needs.
The use of chia has numerous positive effects for our body:
Reduction of risk of cardiovascular disease: The omega-3 fatty acids found in chia can help reduce LDL cholesterol in the blood and improve heart health.
Blood sugar regulation: The fiber and protein found in chia can help stabilize blood sugar levels, which is especially beneficial for people with type-2 diabetes.
Anti-inflammatory and antioxidant properties: The antioxidants found in chia can help reduce inflammation in the body and protect cells from damage caused by free radicals.
Promotion of bone health: Chia is a good source of calcium, magnesium and phosphorus, which are important for bone health.
From an agronomic point of view, chia prefers light or medium-textured soil, well drained and without stagnation. Like most sage, it tolerates acidity and drought. Requires a lot of sun and does not fruit in shade. Sowing takes place in spring, between March and April and in any case once the danger of frost has been averted as chia absolutely does not tolerate the cold. One of the crucial aspects is the choice of the variety (or accession) to sow as the varieties used in South America show significant sensitivity to the photoperiod and are not suitable for cultivation in Europe. Furthermore, it is important to use varieties with a cycle that does not exceed 130 days (max. 150 days in the far south of Europe). The varieties or accessions suitable for European latitudes and pedoclimatic conditions are very few, and it is not at all easy to find them.
Chia is an herbaceous plant from the Lamiaceae family (like mint). Together with flax, it is one of the plant species with the highest concentration of omega-3. It is mainly used to produce flour and oil, but also as a whole grain to be used in yogurt or salads. Chia, scientifically called Salvia Hispanica, is native to Mexico and Guatemala where, in pre-Columbian times, it represented a staple food like corn and beans. As also happened with amaranth and quinoa, after several centuries of abandonment, chia has been rediscovered as a superfood in recent years. There are two types of chia, white and black, the black is undoubtedly the most used. With a pleasant nutty flavour, chia seeds are a rich source of essential nutrients, including fiber, protein, omega-3 fatty acids (such as alpha- linolenic acid), calcium, magnesium, manganese, phosphorus and antioxidants. Furthermore, thanks to the high fiber content, it helps regulate intestinal transit and promote a sense of satiety, which can be useful for weight control. Another important aspect of this pseudocereal is the high quality of the proteins it contains, which make it a food capable of providing all the essential amino acids the body needs.
The use of chia has numerous positive effects for our body:
Reduction of risk of cardiovascular disease: The omega-3 fatty acids found in chia can help reduce LDL cholesterol in the blood and improve heart health.
Blood sugar regulation: The fiber and protein found in chia can help stabilize blood sugar levels, which is especially beneficial for people with type-2 diabetes.
Anti-inflammatory and antioxidant properties: The antioxidants found in chia can help reduce inflammation in the body and protect cells from damage caused by free radicals.
Promotion of bone health: Chia is a good source of calcium, magnesium and phosphorus, which are important for bone health.
From an agronomic point of view, chia prefers light or medium-textured soil, well drained and without stagnation. Like most sage, it tolerates acidity and drought. Requires a lot of sun and does not fruit in shade. Sowing takes place in spring, between March and April and in any case once the danger of frost has been averted as chia absolutely does not tolerate the cold. One of the crucial aspects is the choice of the variety (or accession) to sow as the varieties used in South America show significant sensitivity to the photoperiod and are not suitable for cultivation in Europe. Furthermore, it is important to use varieties with a cycle that does not exceed 130 days (max. 150 days in the far south of Europe). The varieties or accessions suitable for European latitudes and pedoclimatic conditions are very few, and it is not at all easy to find them.
Where to find chia seeds
for growing in Europe?
for growing in Europe?
Click here
Where to find chia seeds
for growing in Europe?
for growing in Europe?
Click here
Being a very small seed, scrupulous preparation of the seed bed is essential to obtain a good production result. The recommended sowing technique is precision sowing, with a distance of 45-50 cm between the rows so as to be able to intervene mechanically to remove weeds. Experimental tests Translated from Italian to English – www.onlinedoctranslator.com have shown that a distance of 25-30 cm between rows could be the best option in terms of yields, but this technique would make weeding very complicated, therefore we believe that it should not be taken into consideration. Chia develops very rapidly, with soil temperatures of around 15°C and adequate humidity emergence occurs 4-5 days after sowing. To date, no problems related to diseases or damage from insects have been found, therefore no treatments of any kind are necessary. The necessary cultivation operations are linked exclusively to weed control. Harvesting is done with a combine harvester, with the same settings used for clover or alfalfa.
In recent years and thanks to its benefits, chia has acquired great importance in Europe where consumption has considerably increased and numerous research projects have been created in Italy, Germany, Switzerland, France, Spain and other European countries, with the aim of introducing this culture in Europe.
On our farm, since 2019 we have tested numerous chia accessions, many of which did not give any results, due to the photoperiod, others showed an excessively long cycle, which would make mechanical harvesting impossible. Thanks to our tests we managed to identify an accession that for 2 consecutive years showed excellent adaptation and good potential at a production level, with a cycle of approximately 120 days, ideal for Europe.
